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Steamed Mui Choy with Pork Belly
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Steamed Mui Choy with Pork Belly (Mei Cai Kou Rou/梅菜扣肉)is a Hakka delight and although quite tedious to prepare the traditional way, it is not difficult. The tedious part comes from prepping the mustard greens (mui choy/mei cai) to thoroughly get rid of fine sand particles. My method of cleaning the mustard greens (blanching in boiling water and soaking) is taught by the market auntie who sold them to me and it is quick & effective.
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Another process is to deep-fry the pork and then plunging it in an ice water bath before steaming, but it is well worth the extra step because it results in a better texture. Prepare a bigger pot with the intention of leftovers as this dish keeps well.
There are typically two methods of preparing this dish – simmering or steaming. I did both ways for the sake of experimentation and I preferred the traditional method of steaming because the mustard greens retain their shape and flavour better. This dish is really savoury and goes so well with anything – rice, porridge or steamed buns. The result is well worth all the work, I must say.
Oh Wiffy, your recipe comes at just the right time! I’m craving for this dish recently! Tried cooking it a few days ago, didn’t soak the mei cai long enough & the whole dish turned out too saltish! Shall try yours soon, maybe simmering method first, a bit easier :p
must have more rice to go with this.
This is one of our sinful pleasure.
Yummm..This dish sends such a comfort to me!
Beautiful, am going to make this soon : ) Still got some sweet mui choy left.
such an interesting recipe! Looks like such cozy food, I love things like that! For some reason I feel tempted to put it on top of a pile of mashed potatoes.. would that be wrong?
I love this dish! Hadn’t realized that there are two kinds of mui choy. No wonder the dish can taste so different depending on where you buy it.
This is making me drool!! Again, another classic dish but I could have that with rice everyday!
But it is tedious leh…..kekekeke…if someone already prepared the pork and veggie for me, then easier…LOL! I would love this with rice. Lots of rice. :)
My family loves this mui choy very much. I usually use the mixed mui choy and cook it leftover roast duck.
Gorgeous! Although I don’t take fatty pork, I will gladly bite off the lean part of the meat and have it with a bowl of steaming white rice. When you cook this next time, can you throw in some Tau Pok :) ?